Seasonal Chef Instructor (Sur La Table)

CSC Generation•Cincinnati, OH

12d•Onsite

About The Position

The Seasonal Chef Instructor is Sur La Table’s in-store culinary expert and advocate for the culinary arts, specializing in savory cooking, pastry and baking, or both. The instructor delivers the company’s service standard by sharing culinary knowledge, teaching cooking and baking fundamentals, and providing personalized instruction that supports company initiatives. Through hands-on classes and engaging instruction, the role inspires customers to cook and bake while supporting sales of cookware, cutlery, bakeware, mixers, and kitchen tools. The instructor creates memorable educational experiences, teaches classes using provided recipes and game plans, and communicates techniques in a clear and approachable way. The role also supports class operations and store readiness, maintains food safety and sanitation standards, and contributes to enrollment, retail sales, reviews, and customer return goals. Availability required is 12 to 16 hours per week, with a flexible schedule that includes nights, weekends, and holidays; scheduled hours may vary with business needs.

Requirements

Must be at least 21 years of age at the time of employment.
Demonstrated proficiency in savory cooking, pastry and baking, or both.
1–2 years of kitchen operations experience.
Valid Food Manager Certification.
Excellent communication, problem-solving, and decision-making abilities.
Passion for community engagement and providing exceptional customer experiences.
Proficiency in Microsoft Office Suite.
Available to work 12 to 16 hours per week, including nights, weekends, and holidays, with flexibility to adjust class assignments based on demand.
Able to remain standing for up to four hours at a time and lift or move merchandise weighing up to 50 pounds.
Able to perform physical tasks including moving around the store, reaching, pushing, pulling, bending, kneeling, crouching, using hands for food preparation and demonstrations, and ascending or descending ladders.
Able to work in a variable kitchen environment, including exposure to open flames, hot surfaces, temperature variations, and physical or airborne food allergens.

Nice To Haves

A degree in culinary arts; candidates with extensive culinary experience and demonstrated technical proficiency may be considered in lieu of formal education.

Responsibilities

Represent Sur La Table’s brand and culture by creating educational experiences that encourage repeat visits and customer loyalty.
Teach savory, pastry, and baking classes using provided recipes and game plans to maintain consistency and quality.
Explain cooking concepts, savory techniques, and pastry skills in a clear, encouraging, and approachable manner.
Stay current on products, participate in available training, and seek out additional learning resources.
Encourage second-class sign-ups and promote retail products used or featured in classes.
Meet class revenue and culinary program goals through enrollment, customer engagement, positive reviews, and guest returns.
Set up and break down classes, organize mise en place, prepare ingredients, and clean workstations.
Clean and sanitize dishes and equipment and help restock and organize kitchen supplies and tools.
Comply with food safety standards, local health codes, and sanitation regulations.
Handle tools, ingredients, and kitchen equipment safely and efficiently.
Maintain accurate inventory, minimize shrink, and control supply and culinary expenses.
Handle liquor, wine, and beer when required in compliance with applicable regulations and company policies, including age restrictions.
Maintain store safety and cleanliness and promptly address maintenance needs.
Follow wage and hour laws and accurately record time worked according to company policy.
Follow Sur La Table policies and standard operating procedures.